Head Chef

The Local Drop has operated for over ten years as one of Melbourne’s premier wine concierge and delivery services. Now, under the guidance of owner-founder Jagdev Singh and veteran sommelier Pierrick Gorrichon, it has evolved into its first bricks-and-mortar space on Rokeby St in Collingwood.

We are proud to have a world class wine selection, comprising of local stars and iconic wines of the world, all offered at retail prices. We are looking for a passionate, forward-thinking and creative head chef to develop a food program of intention, seasonality, elegance and deliciousness.

We are a wine shop, restaurant, café and events space, located on the ground floor of 116 Rokeby, a modern monument to design and sustainability from Figurehead Construction and Carr Architects. We operate from 7:30am until late, Monday to Friday, with the occasional events work on weekends.

The role offers great flexibility and work-life balance, with work being predominantly Monday to Friday with the occasional event on the weekends. We offer a competitive salary and benefits to support your well-being, including staff meals and discounts on and access to one of Melbourne’s great wine selections.

As a small and very new business, we’re not looking for someone to plug into an already established program. Rather, we are looking for someone who is ready to take ownership of their own vision and menu and add a new and unique thread to the tapestry of Melbourne’s peerless hospitality scene.

So, if you are a passionate and driven chef who wants to make their mark, create amazing dining experiences and establish a new food and wine destination in Melbourne, we encourage you to apply.

About you

• The ability to develop, design and implement a benchmark food program;
• A creative and bold approach to food;
• A passion for and strong understanding of seasonality and the vogue of Melbourne’s food and hospitality;
• The ability to consistently execute a high standard of food;
• Flexibility in running breakfast, lunch, dinner and events services;
• Ability and experience in hiring, training and developing your own kitchen team,
• Ability and experience in developing and maintaining a clean, safe and efficient kitchen;
• A strong financial acumen, and the ability to manage food and wage costs to adhere to the business’ operating budgets;
• Strong understanding of and adherence to workplace and food safety standards;
• Ability to foster a friendly and collaborative working environment with a constructive approach to solving problems and resolving conflict;
• Strong collaboration with the front-of-house team, especially the sommeliers, to ensure smooth service and have both the food and wine programs complement and elevate each other.

Please include a CV and cover letter, addressed to Venue Manager & Head Sommelier Pierrick Gorrichon, in your application.